6 to 8 fresh med. yellow squash
1 sweet onion, chopped
1 pkg. light Philadelphia cream cheese
1 can cream of chicken soup
1 box Stove Top stuffing (herb or chicken flavor)
1 stick butter

Boil fresh squash and onion until fork tender. Drain and mix 1 can cream of chicken soup and cream cheese. Stir until cheese is completely blended. Season with salt and pepper. Melt 1 stick of butter in casserole dish. Mix stuffing mix and seasoning packet in the butter.

Remove bread crumbs from casserole dish, leaving only enough to cover the bottom. Spoon in squash mixture and layer with remaining bread crumbs. Finish with bread crumbs. Bake at 350 degrees for 20 minutes. You may add mushrooms and pimentos to the squash mixture if you like. You may also substitute zucchini for summer squash.